Pear + Carrot Cake with Cream Cheese Frosting

November 6, 2015November 6, 2015Leave a comment

I think I’ve mentioned how in love I am with Sarah Randell’s Family Baking book. I’m nearly bowled over by every recipe–they are all simple, full of good and interesting ingredients, and perfect for every night desserts or treats. This recipe was a perfect use for all the random items in my fridge box the other night, so I made it and loved it. The pears felt so unusual to me, but they were the perfect touch. Can’t wait to include it in many fall evenings to come.

Pear + Carrot Cake with Cream Cheese Frosting

1 1/2 c. (200 g) all-purpose flour
3/4 c. (100 g) spelt flour
1 t. baking powder
1 t. bicarbonate of soda
1 T. ground cinnamon
2 pinches of ground cloves
4 large eggs
1 1/2 c. (275 g) light brown or muscovado sugar
1 c. (250 ml) virgin coconut oil or rapeseed oil
1 c. (150 g) grated carrots
2/3 c. 100 g grated zucchini (courgettes)
2 pears, cored and chopped
1 c. (150 g) walnut or pecan pieces
2/3 c. (100 g) sultanas

For the cream cheese frosting
5 T. (75 g) very soft unsalted butter
6 1/2 oz. (200 g) cream cheese, chilled
1/2 c. (100 g) authentic thick Greek yogurt, chilled
1 1/4 c. (175 g) powdered sugar, sifted
1 T. poppy seeds

Preheat the oven to 350 degrees F (180˚C, 160 fan˚C, Gas 4).

Sift the flours, baking powder and baking soda into the bowl of an electric mixer (or use a large mixing bowl and an electric whisk). Tip any spelt left in the sieve into the bowl too. Add the cinnamon, cloves, eggs, sugar and oil. Mix together.

In another bowl, mix the carrots, courgettes, pears, nuts and sultanas. Using a large metal spoon, fold these ingredients into the cake mixture, making sure everything is thoroughly combined.

Divide the mixture between two 8 in. (20-cm) round cake tins that are buttered and base-lined with baking parchment. Spread the mixture out evenly with a spatula. Bake in the preheated oven for 40–45 minutes [28-30 minutes worked better for me], or until risen, golden and set in the centre. Let cool in the tins.

To make the poppy seed frosting, whisk together the butter and cream cheese, add the yogurt and icing sugar and whisk again – an electric whisk makes quick work of this. Stir in the poppy seeds, then refrigerate until needed.

Tip the cold cakes out of the tins and peel off the base papers. Place one cake on a board or serving plate, bottom-side uppermost. Spread half the frosting over it. Put the other cake on top, top-side uppermost, and spread the remaining frosting over the top.

Vanilla Cream Filled Donuts

November 4, 2015Leave a comment

So, I’ve made a lot of donuts. Really, a lot. And of course they are all edible, no matter what they are made of (the delights of frying sweet dough!) but I’m surprised how most of them aren’t that distinctive, no matter what nuances are in the ingredients. For that, and many other reasons, this donut is the best donut I’ve made. It puffs like it should, it rounds like its should, it’s light and billowy, and doesn’t taste like a soaker for oil. Whenever I make it, I think, why did I try any other recipe? This is simply as good as it gets. This recipe comes from Flour, an incredible baking book by Joanne Chang. And I know the picture is a bit summery, but really, this is the recipe we make and give out every Halloween. There should be some orange in that picture somewhere!

Vanilla Cream Filled Donuts

1 package (2 1/2 t.) active dry yeast or 2/3 ounce (18 grams) fresh cake yeast
2/3 c. (160 grams) milk, at room temperature
3 1/2 c. (490 grams) unbleached all-purpose flour
1 1/3 c. (270 grams) sugar
2 t. kosher salt
3 eggs
7 T. (3/4 stick/100 grams) butter, at room temperature, cut into 6 to 8 pieces
Canola oil, for frying
1 c. heavy cream
1/2 c. confectioner’s sugar
2 t. vanilla (use clear, if available)

In a stand mixer fitted with the dough hook, combine the yeast and milk. Stir together briefly, then let sit for about 1 minute to dissolve the yeast. Add the flour, 1/3 cup (70 grams) of the sugar, the salt, and the eggs and mix on low speed for about 1 minute, or until the dough comes together. Then, still on low speed, mix for another 2 to 3 minutes to develop the dough further. Now, begin to add the butter, a few pieces at a time, and continue to mix for 5 to 6 minutes, or until the butter is fully incorporated and the dough is soft and cohesive.
Remove the dough from the bowl, wrap tightly in plastic wrap, and refrigerate for at least 6 hours or up to 15 hours.
Lightly flour a baking sheet. On a well-floured work surface, roll out the dough into a 12-inch square about 1/2 inch thick. Using a 3 1/2- to 4-inch round biscuit cutter, cut out 9 doughnuts. Arrange them on the prepared baking sheet, cover with plastic wrap, and place in a warm spot to proof for 2 to 3 hours, or until they are about doubled in height and feel poufy and pillowy.
When ready to fry, line a tray or baking sheet large enough to hold the doughnuts with paper towels. Pour oil to a depth of about 3 inches into a large, heavy saucepan and heat over medium-high heat until hot. To test the oil, throw in a pinch of flour. If it sizzles on contact, the oil is ready. (It should be 350 degrees if you are using a thermometer.) Working in batches, place the doughnuts in the hot oil, being careful not to crowd them. Fry on the first side for 2 to 3 minutes, or until brown. Then gently flip them and fry for another 2 to 3 minutes, or until brown on the second side. Using a slotted spoon, transfer the doughnuts to the prepared tray and let cool for a few minutes, or until cool enough to handle.
Place the remaining 1 cup (200 grams) sugar in a small bowl. One at a time, toss the warm doughnuts in the sugar to coat evenly. As each doughnut is coated, return it to the tray to cool completely. This will take 30 to 40 minutes.
To make the vanilla cream filling: While the doughnuts are cooking, whip the heavy cream, sugar, and vanilla until it holds stiff peaks. You should have about 3 cups.
When doughnuts are completely cooled, poke a hole in the side of each doughnut, spacing it equidistant between the top and bottom. Fit a pastry bag with a small round tip and fill the bag with the filling. Squirt about 1/3 cup filling into each doughnut. Serve immediately.

Apple Cinnamon Bites

October 29, 2015October 29, 2015Leave a comment

A picked up a small baking book a couple of months ago that has become my favorite little book this year. The baker, Sarah Randell, has so many interesting, easy, and terrific recipes. I especially love that so many of her recipes include fruit or nuts: I’m also not baking much without one of those two things lately! The book is entitled Family Baking, and I will be posting many more of its delightful ideas. This recipe is terrific, but the original gets the name wrong, I think, so I’ve changed it (my kids all entered their ideas, we all selected Peter’s. Hazel was happy with Peter’s title, but wanted to make sure I added “Yummy” to the title. So, definitely know it’s yummy). I also have changed this recipe from the original in that I pureed the fruit mixture–I knew I would have more eaters that way.

Apple Cinnamon Bites

1 1/2 c. soft, pitted dates, chopped

2 tart apples, peeled, cored and chopped into cubes

zest of 1 orange or lemon

freshly squeezed juice of 2 oranges

1 tsp ground cinnamon

1/4 tsp ground cardamom or cloves

1/4 tsp ground nutmeg

sticky oat layer:

2/3 c. old-fashioned rolled oats

1/2 c. sugar

3/4 c. self-rising flour*

3 T unsalted butter, softened

3 T corn syrup

1 large egg yolk

*replace self-rising flour with 3/4 cup all-purpose flour, 1 tsp baking powder and 1/4 tsp salt

Place the chopped dates, apples, zest, juice and spices in a medium saucepan over medium heat. Once everything has come to a simmering point, reduce the heat to low and gently cook the fruit for 8-10 minutes, covered, until the apple has softened. Leave to cool. If needed, mash the fruit with a potato masher until only a few small chunks are left or puree in a food processor.

Preheat oven to 350 F. Grease and line an 8-inch square pan with parchment paper.

To make the sticky oat layer, put all the ingredients in an electric mixer and beat to combine. Spread half of this mixture into the bottom of the prepared pan and press down firmly to make an even layer. Spoon the cooled date mixture on top of the oat base and top with the remaining oat mixture (I did this in drops, but you could also precariously spread the oat mixture more evenly).

Bake for 30-35 minutes until top is evenly brown. Let cool completely before cutting into bars. Yield: 16 smallish bars/bites.

Chocolate Chip Oat Cookies

October 13, 2015October 13, 20151 Comment

I always pay attention when King Arthur Flour announces their recipe of the year. It’s always a winner–they are an admirable bunch of bakers! This easy cookie recipe is delicious and simple, and the perfect after-school or dinner snack. The little bit of oats helps give the cookies some yummy texture, and I’m also happy to report that chilling it doesn’t improve the shape that much, so if you’re like me and hate chilling dough because you want the cookies fast, you can just pop them in the oven without feeling bad.

Chocolate Chip Oat Cookies

1 c. (16 T.) unsalted butter, at room temperature
1 c. light brown sugar, packed
1/2 c. granulated sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 T. vanilla extract
2 c. all-purpose flour
1 c. quick-cooking or old-fashioned oats
1 t. baking powder
1 t. baking soda
1 t. kosher salt or 3/4 t. regular table salt
3 c. semisweet chocolate chips

Preheat the oven to 325°F. Line several cookie sheets with parchment paper, or lightly grease with non-stick vegetable oil spray.

Beat together the butter and sugars until smooth. Add the egg, egg yolk, and vanilla one at a time, beating well after each.

Whisk together the flour, oats, baking powder, baking soda, and salt, and add to the butter mixture in the bowl. Mix until everything is thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly, then stir in the chocolate chips.

Decide what size cookies you want to make. A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies. A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4″ to 3″) cookies; and a teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2″) cookies.

Scoop the dough onto the prepared baking sheets, leaving about 1 1/2″ to 2″ between cookies, and bake the cookies for 12 to 17 minutes, until they’re a light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan. Remove the cookies from the oven, and as soon as they’re set enough to handle, transfer them to racks to cool.

Yield: 20 to 100 cookies, depending on size.

Rosemary Apple Pie

October 8, 2015October 8, 20151 Comment

This is my favorite apple pie recipe. I clipped it a two years ago from a Saveur magazine, made it immediately, and have made it five times since. love. The rosemary in the crust is very subtle–most people taste something unique, but can’t put a finger on it, and the cinnamon paired with the apples is intense and perfect. I also love the sweetness in the crust, with the crunch of the cornmeal. This is the pie I buy my first bag of apples for in the fall, and commit all tart apples to, should a lovely neighbor give me some of their harvest.

Note: as with all pies, it’s best to start on them early in the day. It’s not a lot of hands-on work, but it does take a lot of time with the chilling and cooling, etc. Better to have time on your side.

Rosemary Apple Pie

For the Crust

2 c. flour, plus more for dusting

¹⁄₄ c. sugar

2 T. cornmeal

¹⁄₂ T. finely chopped rosemary

1 t. kosher salt

12 T. unsalted butter, cubed and chilled

¹⁄₂ c. ice-cold water

For the Filling

3 lb. sweet or tart apples, such as Golden Delicious or McIntosh, peeled, cored, and thinly sliced

³⁄₄ c. sugar, plus 1 T. for sprinkling

3 T. cornstarch

1 ¹⁄₂T. ground cinnamon

1 T. fresh lemon juice

1 ¹⁄₂ t. vanilla extract

¹⁄₂ t. kosher salt

4 T. unsalted butter, cubed and chilled

1 egg, lightly beaten with 1 T. water

Make the crust: Pulse flour, sugar, cornmeal, rosemary, salt, and butter in a food processor into pea-size crumbles. Add water; pulse until dough comes together. Form ⅔ dough into a flat disk; repeat with remaining ⅓ dough. Wrap disks in plastic wrap; chill for 1 hour.

On a lightly floured surface, roll larger disk of dough into a 12″ round. Fit dough into a 9″ pie plate. Trim edges, leaving about 1″ dough overhanging edge of plate. Roll the smaller disk into an 8″ square. Slice into 8 strips; chill both doughs 30 minutes.

Make the filling: Toss apples, ¾ cup sugar, cornstarch, 1 tbsp. cinnamon, lemon juice, vanilla, and salt in a large bowl. Arrange apples evenly over dough in the pie plate; dot with butter. To make the lattice, lay 4 dough strips horizontally across top of pie, fold first and third strips back on themselves, then lay another strip perpendicular to them, just off center. Unfold first and third strips, fold back second and fourth strips, then lay another strip to the right of first perpendicular strip. Repeat weave pattern with remaining dough strips; chill 30 minutes.

Heat oven to 400°. Trim edges of dough and crimp. Brush with egg mixture; sprinkle with 1 tbsp. sugar and remaining cinnamon. Bake until crust is golden brown and apples are tender, about 1 hour. Let cool completely before serving.

Cinnamon Apple Fritters

September 24, 20152 Comments

Now that the nights are starting to chill again, I’m returning to some favorite fall recipes to welcome in the season. This recipes comes from Elinor Klivans’ Donuts, which is such a fun read. This recipe takes about the same amount of time as pancakes (if you start your oil heating before anything else), and they are so yummy. Worth a special breakfast and a great way to use the fall apples. I usually double this recipe, which I guess makes about 2 dozen.

Cinnamon Apple Fritters

1 c. all-purpose flour
1/4 c. granulated sugar
1 t. baking powder
3/4 t. ground cinnamon
1/2 t. salt
1/3 c. whole milk
1 large egg, lightly beaten
1 T. fresh lemon juice
1/2 t. grated lemon zest
1/2 t. vanilla
1 large apple, cored, peeled, and finely chopped [I’ve also used 1 c. dehydrated apples and soaked them in 1/2 c. warm water while I prepared the rest, and it works really well]
Canola or peanut oil for deep-frying

Cinnamon Glaze
3 T. unsalted butter, melted
2 1 /4 c. powdered sugar, sifted
1/2 t. ground cinnamon
1/2 t. vanilla
2 1/2 T. hot water

In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture. Add the milk, egg, lemon juice and zest, and vanilla to the well and stir with a fork until well blended. Add the apple and stir just until evenly distributed.

Line a large baking sheet with paper towels. Pour oil to a depth of 2 inches into a deep-fryer or deep, heavy saute pan and warm over medium-high heat utnil it reads 360 degrees on a deep-frying thermometer.

Using a metal spoon, scoop up a rounded tablespoonful of the batter and drop into the hot oil, or scrape in using a second spoon. Repeat to add 5 or 6 more fritters to the oil. Be sure not to overcrowd the pan. The fritters should float to the top and puff to about double their size. Deep-fry until dark golden on the first side, about 2 minutes. Using tongs, a wire skimmer, or a slotted spoon, turn and fry until dark golden on the second side, about 1 minute longer. Transfer to the towel-lined baking sheet to drain. Reheat to fry the remaining fritters, allowing the oil to return to 360 between batches. [It’s a trick to control the temperature of the oil if you don’t have a deep fryer. For my electric stove, it works best to heat the oil on high for 5-7 minutes, then lower the temperature to about a “6.” I’m sure every stove has its quirks, so the first batch my be a bit of a trial.]

Arrange fritters on a platter and, using a spoon, drizzle about 1 t. of the glaze over each. Let the glaze set for 10 minutes. Serve.

For the Glaze:
In a bowl, whisk together the melted butter, confectioners’ sugar, cinnamon, vanilla, and 2 T. hot water until smooth. Whisk in 1-2 t. more hot water if needed to give the glaze a thin, light consistency. Use right away.

Peanut Butter Honeycomb Pie

July 28, 2015Leave a comment

So, I know this recipe comes off as a little overwhelming. I’ve had it in my “to bake” pile for, actually, a few summers. But, when I actually read through the steps carefully, I realized it wasn’t as complicated as I first assumed, and since I had some time to do it in, I did. What a winner. Worth all the steps and truly delicious. Unique. Fun. Summer. Plus, out of the four pies I made for the party I went too, this is the only one that completely disappeared. This recipe comes from the Aug. 2011 bon appetit. And, of course, you can simplify it by leaving out the honeycomb, but the honeycomb really came together in a matter of minutes and was a super beautiful addition.

Peanut Butter Honeycomb Pie

for the crust
9 graham crackers, coarsely crushed
1/4 c. (packed) light brown sugar
1/4 t. kosher salt
1/8 t. freshly grated nutmeg
6 T. (3/4 stick) butter, melted

for the filling
8 large egg yolks
12 T. sugar, divided
1 1/2 c. whole milk
1 vanilla bean, split lengthwise
3/4 c. (1 1/2 sticks) unsalted butter, room temperature
1 c. creamy peanut butter
2 T. powdered sugar
1/2 t. kosher salt

for the topping
2 oz bittersweet chocolate (do not exceed 61% cacao), chopped
2 1/2 T. unsalted butter
Honeycomb (see below)
1/4 c. roasted, salted peanuts

for the crust
Preheat oven to 325°. Finely grind graham crackers, sugar, salt, and nutmeg in a food processor.Transfer crumb mixture to a medium bowl. Add butter and stir to blend. Use bottom and sides of a measuring cup to pack crumbs onto bottom and up sides of 9″ glass or metal pie pan.Bake until golden brown, about 15 minutes. Let cool.

for the filling
Mix yolks and 6 Tbsp. sugar in the bowl of a stand mixers fitted with a whisk attachment. Beat at high speed until ribbons form, stopping once to scrape down sides of bowl, about 2 minutes.

Combine milk and remaining 6 Tbsp. sugar in a large saucepan; scrape in seeds from vanilla bean and add bean. Bring to a boil, stirring to dissolve sugar. Remove bean. With mixer running, gradually add hot milk mixture to yolk mixture. Scrape mixture back into pan. Clean bowl. Whisking constantly, bring to a boil over medium heat. Remove pan from heat; whisk vigorously for 1 minute. Return custard to mixing bowl, beat on high speed until cool, about 4 minutes. Mix in butter on Tbsp. at a time. Add peanut butter, powdered sugar, and salt; beat to blend. Scrape filling into cooled crust; smooth top. Chill until set, 2-3 hours.

for the topping
Stir chocolate and butter in a medium bowl set over a saucepan of simmering water until melted and smooth.

Drizzle some of the chocolate glaze over the peanut butter filling, making a circle in the middle of the pie and leaving a 1″-2″ plain border. Pile pieces of honeycomb and salted peanuts on top, then drizzle remaining chocolate glaze over.

Honeycomb Recipe

1 1/2 c. sugar
3 T. corn syrup
1 T. honey
1 T. baking soda, sifted

Line a baking sheet with parchment paper or foil. Combine sugar, corn syrum, honey, and 1/4 cup water in a heavy deep saucepan. Stir over medium-low heat until sugar dissolves. Increase heat to high; bring to a boil. Cook without stirring, occasionally swirling pan and brushing down sides with a wet pastry brush, until sugar turns pale amber. Working quickly, add baking soda (mixture will foam up dramatically); whisk quickly just to combine. Immediately pour candy over prepared sheet (do not spread out). Let stand undisturbed until cool, about 20 minutes. Hit candy in several places with the handle of a knife to crack into pieces.

Browned Butter Peach Bars

July 23, 2015Leave a comment

I came across this bar cookie in a book titled, Home Baked Comfort, but it actually comes from Deb Perelman (Smitten Kitchen). It’s rich and delicious, and I love baking fruit into desserts, so this recipe is one more great way to bake peaches. These bars keep really well in the fridge for a couple days (they are a little too rich to splurge on in one day) and are the perfect afternoon snack or grown-up treat. Mmm. Can’t wait for the peaches to finish ripening on our tree.

Browned Butter Peach Bars

1 c. (7 ounces or 200 grams) white sugar
1 t. baking powder
2 3/4 c. plus 2 tablespoons all-purpose flour
1/4 t. cinnamon
1/8 t. freshly grated nutmeg
1/4 t. salt
1 c. cold unsalted butter
1 large egg
2 peaches, pitted and thinly sliced (between 1/8 and 1/4-inch thick)

Brown your butter: Melt butter in a small/medium saucepan over medium-low heat. It will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Keep your eyes on it; it burns very quickly after it browns and the very second that you turn around to do something else. Set it in the freezer until solid (about 30 minutes).

[So, I actually did this step, although you don’t need to if you don’t have time, and I’m usually not up to the fussiness, but this day I was, and it did make a difference! I would recommend it.]

Preheat the oven to 375°F (190°C). Butter a 9×13 inch pan, or spray it with a nonstick spray. In a medium bowl, stir together sugar, baking powder, flour, salt and spices with a whisk. Use a pastry blender, fork or your fingertips, blend the solidified brown butter and egg into the flour mixture. It will be crumbly. Pat 3/4 of the crumbs into the bottom of the prepared pan, pressing firmly. Tile peach slices over crumb base in a single layer. Scatter remaining crumbs evenly over peaches and bake in preheated oven for 30 minutes, until top is slightly brown and you can see a little color around the edges. Cool completely in pan before cutting into squares.

Rhubarb Almond Cake

July 13, 2015July 13, 2015Leave a comment

This cake tastes even better than it sounds. I turned to this recipe because I had rhubarb on hand, but didn’t want to go to the trouble of a pie, and it turned out just as pretty as the magazine picture, and tasted just summer-perfect. I’ve been waiting so long to have a rhubarb plant and it’s so wonderful picking it. Aaah, summer. This recipe comes from the April 2015 Bon Appetit.

Rhubarb Almond Cake

1 c. (2 sticks) unsalted butter, room temperature, plus more for pan
3/4 c. plus 3 T. sugar, plus more for pan
1 lb. rhubarb stalks, trimmed
1 1/4 c. all-purpose flour
3/4 c. blanched almonds
1 t. baking powder (3/4 t. if at high altitude)
3/4 t. kosher salt
1/2 vanilla bean, split lengthwise
2 large eggs
1/4 c. plain Greek yogurt or sour cream

Preheat oven to 350°. Butter tart pan and sprinkle with sugar, tapping out excess. Slice rhubarb in half lengthwise (quarter if very large). Set 8 of the prettiest pieces aside for the top of the cake; chop remaining rhubarb into 1/2″ pieces. Pulse flour, almonds, baking powder, and salt in a food processor until almonds are finely ground (texture should be sandy).

Place 1 cup butter and 3/4 cup sugar in a large bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Using an electric mixer on high speed, beat until light and fluffy, about 4 minutes. Add eggs, one at a time, beating to blend first egg before adding second. Beat until mixture is pale and fluffy, about 4 minutes.

Reduce speed to low and gradually add dry ingredients, followed by yogurt. Beat, scraping down the sides of bowl as needed, just to combine (batter will be thick). Fold in chopped rhubarb and scrape batter into prepared pan. Smooth batter and arrange reserved rhubarb over top; sprinkle with remaining 3 tablespoons sugar.

Place tart pan on a large rimmed baking sheet (to catch any rogue juices) and bake, rotating once, until cake is golden brown and rhubarb on top is soft and beginning to brown, 70–80 minutes. Transfer to a wire rack and let cake cool before removing from pan.

Do ahead: Cake can be baked 3 days ahead. Keep tightly wrapped at room temperature.

A Great Grown-up Cookie

July 8, 20151 Comment

This healthy little cookie is such a nice package: nuts, cocoa nibs, and currants (think, sweet like a raisin but not nearly as big, so not quite so much chew). I loved that it works so well with whole wheat. It’s just such a nice afternoon snack, both for me and the kids. Definitely one you could have on hand all the time, especially because it keeps well in an airtight container for up to two weeks. You could also swap out the nuts and fruits for other favorites, but Alice Medrich imagined it well how it is. This recipe comes from her book , which I love.

Whole Wheat Hazelnut Cookies with Currants and Cacao Nibs

1 c. (5 oz.) whole hazelnuts
1 c. (4 oz.) white-whole wheat flour (I use King Arthur)
1 c. (4.5 oz.) unbleached all-purpose flour
1 3/4 sticks (14 T.) unsalted butter, softened
1/2 c. sugar plus 1 T.
3/8 t. coarse or fleur de sel salt
1 1/2 t. pure vanilla extract
1/4 c. roasted cacao nibs
2/3 (scant) c. currants

Directions:
Preheat the oven to 350 F. Spread the hazelnuts on a cookie sheet and bake for 8-10 minutes until they smell toasty and are golden brown in the middle when you cut one in half. Once cool enough to touch, rub the nuts together to remove as much of their skins as possible (using a towel, if you want). Chop the nuts medium to small.

Combine the flours in a medium bowl and mix with a fork. With a mixer or a strong wooden spoon, beat the butter with the sugar, salt and vanilla until smooth but not fluffy. Mix in the nibs and nuts. Add the flours and mix until just incorporated. Finally, mix in the currants. Scrape the dough into a mass and knead it with your hands a few times to make sure the flour’s incorporated evenly. Form the dough into a 12 x 2-inch log. Wrap and refrigerate for at least two hours.

Preheat the oven to 350 F. Use a sharp knife to cut the cold dough log into slices 1/4-inch thick. Place cookies at least 1 1/2 inches apart on lined or greased cookie sheets. Bake for 12-14 minutes, until the cookies are light golden brown at the edges. Rotate cookie sheets halfway through the baking time to ensure even baking.

This is the picture my daughter Lucie drew for the cookie. Love it!

Allow cookies to cool on the pan for 5 minutes before moving them onto a wire rack where they should cool completely. Store in an airtight container for up to two weeks.